Homemade Yeast (Alternative Method)
An alternative method for making homemade yeast starter using flour, sugar, and water. This recipe produces a liquid yeast suitable for bread making, with one pint capable of leavening eighteen pounds of bread.
Ingredients
- 1 pound Good quality flour (All-purpose or bread flour works well)
- 0.25 pound Brown sugar (About 1/2 cup)
- 1 teaspoon Salt (A little salt as specified)
- 2 gallons Water (For boiling the mixture)
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Homemade Yeast (Liquid Starter)
A traditional liquid yeast starter made from flour, sugar, and water. This homemade yeast culture can be used for bread baking and will produce approximately 18 pounds of bread from one pint of starter.
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Homemade Bread Leaven (Sourdough Starter)
A traditional bread leaven made with flour, sugar, and hops to create a natural yeast starter for bread baking. This starter will ferment over three days and can leaven 25 pounds of bread dough.
Instructions
- 1Measure out the flour, brown sugar, salt, and water. Combine all ingredients in a large pot.
- 2Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to maintain a gentle boil and continue cooking for one hour, stirring periodically.
- 3Remove the pot from heat and allow the mixture to cool until it reaches milk-warm temperature (approximately 95-105°F or 35-40°C). This is important as too much heat will kill the yeast activity.
- 4Once cooled to milk-warm temperature, carefully pour the liquid into clean bottles. Seal the bottles tightly with caps or corks.
- 5Store the sealed bottles at room temperature for twenty-four hours to allow fermentation to begin. The yeast will be ready to use after this time. One pint of this yeast will make eighteen pounds of bread.
